I've had the cooking blues lately. Last week I tried four new recipes. This one was the winner.
Rachel Ray's My Sister Ria's Lazy Chicken:
11/2 lb boneless, skinless chicken breast cutlets (thinly sliced or pounded breast meat)
2 TB EVOO (Extra Virgin Olive Oil)
2 medium white-skinned potatoes, thinly sliced
1 medium white onion, halved and thinly sliced
Montreal steak seasoning
1/2 cup white wine or chicken broth
1 small zucchini, thinly sliced
1 can (28 oz) crushed tomatoes
10 leaves basil, torn or coarsely chopped
2 sprigs fresh oregano, leaves stripped from stem and chopped
1/2-2/3 cup shredded Italian cheese of your choice (provolone, mozzarella, asiago)
Rub a little splash of Balsamic vinegar onto each chicken breast. Heat 1 TB EVOO in deep skillet over med-high heat. Brown chicken for 2 minutes on each side, remove chicken.
Add 1 TB EVOO (once around the pan). Add a layer of thinly sliced potatoes and onions. Sprinkle the potatoes and onion with Montreal seasoning. Let potatoes and onions cook, turning occasionally but maintaining a thin layer, utnil they begin to brown all over. Add a little broth or wine to pan. Spread a thin layer of zucchini across the pan on top of the potatoes and onions and sprinkle with a touch more of Montreal seasoning. Top with layer of chicken breast.
Dump the crushed tomatoes evenly over the top. Sprinkle with chopped herbs. Cover and cook until chicken is cooked through and potatoes tender, 10-12 minutes.
Sprinkle with shredded Italian cheese. Place pan under the broiler for a minute until cheese melts and begins to brown. Serve directly from the hot pan and the table, with a green salad on the side.
My whole family liked this, except Gentry, and she only likes grilled cheese. The prep time was manageable. About 30 minutes. I'm trying four new recipes this week. I'll announce the winner next Monday.